Pumpkin Coconut Curry
Prep time
Cook time
Total time
Recipe type: main
Serves: 4-5 servings
  • Ingredients:
  • 1.5 lbs chicken breast tenders diced
  • 11/2 15 oz cans pureed pumpkin
  • ¾ c shredded coconut
  • ½ c heavy whipping cream
  • 2 cups chicken broth
  • 1 tbsp lemon juice
  • 1 tbsp curry powder
  • 3 garlic cloves
  • 1 small onion
  • 4 tbsp butter
  • 1 tablespoon olive oil
  • 3 tbsp brown sugar
  • 1 tsp ground red pepper ( omit for a
  • milder curry or double for a spicier curry)
  • 1 tsp ginger
  • 1 tsp salt
  • Seasoned salt
  1. Season the chicken chunks with seasoned salt and then cook chunks with olive oil in a frying pan over medium heat until lightly browned.
  2. In medium bowl mix brown sugar, ginger, curry powder, salt, and ground red pepper, then add pumpkin puree and mix well
  3. In seperate pot from chicken heat 4 tbs. butter with ¾ c coconut, diced small onion, and 3 diced garlic cloves.
  4. Stir until butter is melted, onion is starting to caramelize and coconut is slightly browned as well.
  5. Reduce heat to low and and stir in the mixture of brown sugar, ginger, curry powder, salt, ground red pepper, and pumpkin puree.
  6. Stir so that the mixture is evenly coated and then slowly stir in the chicken broth (you can put in less chicken broth if you prefer it thicker, add til you reach your preferred conistancy).
  7. Stir in heavy cream and lemon juice.
  8. Continue to stir over medium heat for about 10 minutes to let the flavors all meld together.
  9. Add the chicken to the mixture.
  10. Cook over medium heat for about another 5 minutes, while stirring ( this is important or your stove will end up a mess).
  11. Add salt and/or seasoned salt if needed to your desired taste and then pour over rice and serve
Use a tall pot to heat the pumpkin curry sauce because it tends to bubble and splatter and will make a mess on your stove if you are no careful
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/2016/09/pumpkin-coconut-curry.html